Cryo-SEM is a superb method for observing and analysing the structure of many foods. In this programme, first broadcast in September 2015, the PP3010T was used to look at how the structure (and taste) of ice cream can adversely affected by the poor storage during its journey from production site to the domestic freezer.

Cryo-SEM is a superb method for observing and analysing the structure of many foods. In this programme, first broadcast in September 2015, the PP3010T was used to look at how the structure (and taste) of ice cream can adversely affected by the poor storage during its journey from production site to the domestic freezer.